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Botanical name: Foeniculum vulgare
Origin: native to Mediterranean countries like Italy, Greece, and France. Fennel is often given at Indian restaurants after a meal with some sugar bits to soothe the belly after a meal and aid digestion.
Botany: The seed and bulb of the plant are used.
Energetics: warming, drying
Taste: Pungent, sweet. Like licorice
Essential oils: Produced by steam distillation of the crushed seeds.
Therapeutic Actions:
Aromatic
Anti-septic: destroys or controls pathogenic bacteria. Used topically.
Anti-spasmodic: prevents and eases spasms and relieves cramps
Carminative: settles the digestive system and the expulsion of gas from the intestines
Depurative: helps to purify the body, particularly the blood
Diuretic: increases the secretion and expulsion of urine
Emmenagogue: stimulates, regulates, and normalizes menstruation.
Expectorant: expels mucus in the respiratory system
Galactagogue: increases the secretion of milk
Splenic:
Stomachic: digestive aid and tones the stomach
Uses:
Poor digestion
Digestive spasms
Menstrual cramps
Infantile colic
Low lactation
Emotions Addressed: Lack of desire, unwilling to take responsibility for self or life, shame, weak sense of Self, numb to body signals
Preparations: tea, tincture, syrup, culinary.
here’s where i source my fennel
Sincerely,
Emilee Wright
A Mercurial Consciousness